Last weekend was bacon galore. A “kitchen situation” such as this happens when you haven’t done your weekly visit to the market and all’s left inside your ref is bacon, asparagus, chicken liver and half a kilo of mussels. Hors d’oeuvre becomes main dish.
This is very similar to rumaki, sans water chestnuts, soy sauce, ginger and sherry. Still YUM!
Bacon, cut in halves
Chicken livers, cut into quarters
Sprinkle chicken liver with pepper (with salt if you wish) and wrap each piece in 1/2 slice of bacon. Secure bacon ends with a toothpick. Place wrap-ups in a pan and bake at 200 degrees centigrade (fan-assisted) until liver is cooked and bacon is crispy. Serve hot.
I baked ‘em together with bacon-wrapped asparagus. Served all in a plate with steamed mussels. Inulam sa kanin!
Lasang Pinoy, Sundays Week 19: On a Stick!
(Or… a small stick a.k.a. tootpick.)
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
9 thoughts on “Bacon-Wrapped Chicken Livers”
Yum! I got hungry just by looking at the pics…
Too bad though I can’t serve the chicken livers in our home as I am the only one (unfortunately) with the “good sense” to eat innards here…waaahhh!!! Guess the bacon-wrapped asparagus will have to do it for us then.
Pinkys last blog post..LaPiS: On A Stick
wrapping anything with bacon makes it taste good. I have never been a big fan of liver but i will definitely try this.
paoixs last blog post..Supply and Demand
asparagus bacon is always a hit when I serve it here as canape
shas last blog post..mousse au chocolat
wow love those kaso i dont eat bacons na
eto aken lahok
magandang araw ka-lasa-ista
Salamat sa pagbisita
Jays last blog post..La.Pi.S.#19: on a Stick
I’ll pass on the liver but will eat all the asparagus… so yummy… i love that!
Clicking Aways last blog post..LaPiS 019 – On a Stick
2 entries in 1 ka-is! pica-pica and on a stick!:) great! i have bacon but don’t have the fillers for now, parang gusto kong mamalengke hehe:)
I love crispy, baked bacon, and bacon fat in all braised dishes! Kumusta?
Everything looks so yummy! I can’t find a better way to spruce up hors d’oevres; nothing can replace bacon in my book.
Midges last blog post..Finally: A Plate of Char Kway Teow
Chicken livers and bacon? Yummy!